A flavourful, no onion no garlic rasam made with a unique blend of tomatoes and whole spices comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). This is very popular in Karnataka cuisine. It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup. I got this recipe from my sister and we all thoroughly enjoyed it. The spices are similar to the ones used in arachuvitta sambar. We use pepper and cumin seeds in this Mysore rasam recipe. Do check out my other interesting rasamvariations like Kalyana rasam, Paruppu rasam, Andhra style no-cook Raw rasam, Paruppu urundai rasam, Tomato rasam with fresh spices. Also, check out the One-pot rasam sadam recipe.
Mysore rasam recipe
In a pan let’s dry roast the coriander seeds, chana dal, pepper, cumin seeds, and red chili.Roast till they turn aromatic and golden brown. Roast in medium flame.
Grind this along with coconut by adding little water.
Add 2 cups of water and the cooked toor dal to this.Keep this aside.
Puree 2 tomatoes.Add this to a pan and add the tamarind water, rasam powder or sambar powder, salt, turmeric powder, and asafoetida.
Let this boil in a medium flame for 5-7 minutes.
Now add the ground masala dal water to this.Mix well and keep the flame to medium-low.
Let this froth up, do not boil.Add chopped curry leaves and coriander leaves.Switch off the flame.
Add the jaggery. This enhances the taste.Temper mustard seeds in ghee and add to this.
Mysore rasam is ready.Serve with hot rice and any spicy curry of your choice.
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